Got a chicken question.
Last night we made a spatchcock chicken (made many before) and meat always comes out very juicy. - Especially the breasts.
Now is there a way to cook just skinless breasts to get that same texture/moistness? Or is it impossible?
I made some grilled chicken breasts last week and they came out OK but nothing like when cooked with the whole bird.
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,